Print

Spring Chicken Asparagus Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This hearty and comforting Chicken Asparagus Soup combines tender chicken and fresh asparagus for a savory, homemade meal bursting with spring flavors. Perfect for a wholesome main course, this soup is packed with fresh vegetables, lightly seasoned with herbs, and enriched by a flavorful chicken broth base.

Ingredients

Main Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup chopped celery (about two stalks)
  • 1 cup chopped carrots (about 1-2 medium carrots)
  • 1 medium onion, chopped
  • 1 cup asparagus, chopped into 1-inch length pieces
  • 2 teaspoons minced garlic
  • ¾ teaspoon dried basil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried rosemary
  • Juice of half a lemon (about ¾ tablespoon)
  • 6 cups low-sodium chicken broth
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup frozen peas
  • 1 pound boneless skinless chicken breasts

Instructions

  1. Sauté the aromatics: In a large stock pot over medium heat, melt the unsalted butter and add the chopped celery, carrots, and onions. Cook until the vegetables are softened, which usually takes about 5-7 minutes.
  2. Add seasonings and asparagus: Stir in the chopped asparagus, minced garlic, dried basil, salt, black pepper, dried rosemary, and lemon juice. Continually stir for 1 minute to blend flavors and prevent the garlic from burning.
  3. Add broth and chicken: Pour in the low-sodium chicken broth. Add the whole boneless skinless chicken breasts to the pot, then bring the mixture to a boil.
  4. Simmer and cook chicken: Once boiling, reduce the heat to a simmer and cover the pot. Cook the chicken until it is fully cooked through and no longer pink inside, about 15-20 minutes depending on thickness. The chicken should easily shred with a fork.
  5. Shred chicken and add vegetables: Remove the chicken breasts from the pot and shred them using forks on a cutting board. Return the shredded chicken to the soup along with the corn and frozen peas.
  6. Finish cooking: Let the soup simmer for a few more minutes until the corn and peas are heated through and tender. Taste and adjust seasoning if needed. Garnish with fresh parsley if desired before serving.

Notes

  • Store soup in an airtight container in the refrigerator for up to five days.
  • Soup freezes well and can be kept in a freezer-safe container for up to six months.
  • For best flavor, use fresh asparagus in season.
  • Adjust salt and seasoning according to your dietary preferences.
  • Leftover soup can be reheated gently on the stovetop to avoid overcooking the vegetables.

Find it online: https://recipesbyliza.com/spring-chicken-asparagus-soup-recipe/